ITC Gand Chola,Chennai

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For ITC Grand Chola, green is not just a style statement, but a lifestyle and part of the hotel's core business philosphy

Text of ITC Gand Chola,Chennai

  • 1. ITC Grand Chola Green Journey

2. For ITC Grand Chola, green is not just a style statement, but a lifestyle and part of the hotel's core business philosphy 3. It is a 5 star GRIHA rated project. The initiatives taken are mainly in three areas: energy efficiency, water efficiecny and use of sustainable materials. 4. Strategies to Conserve Water 40% of saving of fresh water consumption vis-a-vis the national base data for luxury hotels. Water efficiency in air conditioning systems-100% reduction in water consumption for AC usage. Drip irrigation and sprinklers for entire landscaping and gardening. Separate waste water treatment plant for grey and black water. Reutilisation of treated water for flushing, thereby reducing water consumption. Sensor operated fixtures, waterless urinals, dual flush water closets, flow restrictors, have reduced the water consumption by as much as 50% vis-a-vis the GRIHA benchmark. Excess treated recycled water is shared with local municipal authorities for irrigation of landscapes, gardens and forests. 5. Strategies to Conserve Energy 100% of electrical energy demand is met through renewable sources. Green chillers provide air conditioning comforts with lowest electrical consumption. Variable pumping system for air-conditioning which saves more than 10% energy as compared to conventional system. Sensors that gauge carbon dioxide in various areas and release fresh air for guest comfort, hence reducing the energy consumption. Room temperature and humidity control by automated room controller, resulting in saving of energy. Multi-glazed windows that ensure minimal heat penetration thus reducing the air conditioning load. Use of solar energy for cooking. 6. Use of Sustainable Materials and Purchases Low VOC (volatile organic compounds) paints and locally sourced wood has been used. As much as 40% of the food and beverage used is harvested and processed locally within 160 kilometers of the hotel. More than 99% of the total solid waste is either reused or recycled through recycling programs and organic waste is converted into manure by Organic Waste Convertors. 50-60% of ongoing consumables (stationery in guest rooms and offices) used are either sourced locally or contain recycled content. 7. Use of Sustainable Materials and Purchases Low VOC (volatile organic compounds) paints and locally sourced wood has been used. As much as 40% of the food and beverage used is harvested and processed locally within 160 kilometers of the hotel. More than 99% of the total solid waste is either reused or recycled through recycling programs and organic waste is converted into manure by Organic Waste Convertors. 50-60% of ongoing consumables (stationery in guest rooms and offices) used are either sourced locally or contain recycled content.